CN108420043A - Sodium alginate improves natural oil body dispersibility and its application in salad juice - Google Patents
Sodium alginate improves natural oil body dispersibility and its application in salad juice Download PDFInfo
- Publication number
- CN108420043A CN108420043A CN201810082759.7A CN201810082759A CN108420043A CN 108420043 A CN108420043 A CN 108420043A CN 201810082759 A CN201810082759 A CN 201810082759A CN 108420043 A CN108420043 A CN 108420043A
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- China
- Prior art keywords
- soybean
- alg
- precursor emulsion
- soybean grease
- sodium alginate
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Classifications
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- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/60—Salad dressings; Mayonnaise; Ketchup
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/115—Fatty acids or derivatives thereof; Fats or oils
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/125—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives containing carbohydrate syrups; containing sugars; containing sugar alcohols; containing starch hydrolysates
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- A—HUMAN NECESSITIES
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Abstract
The invention discloses a kind of sodium alginates to improve natural oil body dispersibility and its application in salad juice.To containing natural oil body lotion in sodium alginate is added, make natural oil body stable dispersion to get the natural oil precursor emulsion wrapped up to sodium alginate.The raw material weight percent of the salad juice is made of than counting the food additives of the soybean grease precursor emulsion of the sodium alginate package of 40~60wt%, the vinegar of 20~30wt%, the white sugar of 1~10wt%, the flavoring agent of 10~20wt%, the spice of 1~2wt%, the edible salt of 1~3wt% and 1~3wt%.First soybean natural grease precursor emulsion is uniformly mixed with ALG solution under neutral environment, adding vinegar makes pH to 3.5~4.5, is eventually adding spice flavouring colour-regulating.Advantages of the present invention：Preparation method is simple；Selling point is distinct；Suitable for industrialized production.
Description
Technical field
The present invention relates to food additives field, in particular to a kind of sodium alginate improve natural oil body dispersibility and its
Application in salad juice.
Background technology
Most of vegetable seeds is all stored in lipid as main stored energy substance in certain subcellular organelle particle, dispersion
At many small metastable subcellular droplets, these small subcellular droplets be known as natural oil body (oil bodies) or
Intend fat body (lipid bodies), also some is known as elaiosome.Grease body is made of lipid core, by one layer of mutual embedding oily egg
Tunica albuginea and immobilized artificial membrane covering.
Soybean is to cultivate one of most commonly used crop in the world, and soybean is seven big grain of China in ancient times originating from China
One of four big oil crops of one of food crop and China, are the valuable sources of protein, people are just made with soybean since ancient times
Food.For soybean as main oil crops, seed is interior to contain a large amount of grease body.Soybean grease body is rich in health
Beneficial lipid soluble bioactive substance (such as phosphatide, tocopherol and isoflavones) and polyunsaturated fatty acid, special construction
And functional component, and soybean grease body can be made in food, beauty and health care industry as natural emulsifier
Have broad application prospects.Some researchers have reported that soybean natural grease body is only in the pH value (pH of narrower range<3 Hes>7) and
Certain sodium chloride concentration (<It is stable, otherwise easily aggregation (flocculation and polymerization) under 50mmol/L).Due to soybean natural grease
The physical stability of body is poor while also limiting their applications in the industry such as food, health products and pharmacy.
Sodium alginate is (referred to as：ALG it is) the linear anionic natural polysaccharide being present in brown algae marine organisms, is by α-
What L- guluronic acids (G) and β-D- Ganluo uronic acids were polymerized by 1,4 glycosidic bonds.With reduction serum cholesterol, blood
The effect of middle triglycerides and blood glucose；It can the modern diseases such as preventing hypertension, diabetes, obesity；Inhibit strontium, cadmium, lead in vivo
Absorption.ALG is not easy to be absorbed by the body, and does not influence the metabolic balance of human body calcification and phosphorus.
Salad rises in the island that Mediterranean depths is named as minot card, by one French duke of France first " world it
All " Paris is promoted, due to the lovely luster of salad, good appearance, fresh and tender tasty and refreshing, the greasy appetizing of solution, over time, salad
It worldwide obtains and widely likes.Salad is with the various clinkers to have cooled completely or the green machined that can directly eat
After smaller shape, flavouring is added as made of sauce or salad juice mixing.It is husky to make a general survey of the tradition sold on the market
Juice main component is drawn to have water, vegetable oil, white granulated sugar, edible salt, vinegar, spice and sodium glutamate, maltodextrin, xanthan
The food additives such as glue.Due to the addition of vinegar so that the pH of product is in 3.5 to 5 or so, is most of egg within the scope of this pH
The isoelectric point of white matter emulsifier so that the emulsifier of high nutrition ingredient can not add, and product appearance is in easy stratification state, food
With extremely inconvenience.
Meanwhile traditional salad juice all largely uses edible oil, causes heat contained therein more and more, heat often accounts for
The 1/4 of entire nutrient content is more.And excess ingestion heat and fat are undoubtedly easy to make one to suffer from obesity, high cholesterol, sugar
Urine disease and heart disease etc..Traditional salad juice can only meet basic need of the people to diet, and cannot be satisfied human body to other
The demand of high-grade nutrient ingredient.
With the development of economic society and the raising of living standards of the people, people increasingly focus on the pass of diet and health
System, the demand to food both with high quality and functionality also gradually increase.From the nutrition of food and security standpoint,
Low oil mass and functional salad juice have become an important developing direction.
Through patent searching file, domestic and international public publication is consulted extensively, has no in the prior art and soybean day is stablized to ALG
The report that the soybean natural grease precursor emulsion that right grease precursor emulsion and ALG stablize is applied in salad juice.
Invention content
The present invention in view of the drawbacks of the prior art, provides a kind of sodium alginate (abbreviation：ALG natural oil body) is improved
(hereinafter referred to as grease body) dispersibility and its application in salad juice.Under the conditions of pH is 3.5~4.5, with negative electrical charge
ALG, by electrostatic interaction, makes grease body stable dispersion (especially soybean grease body), ALG with the grease body with positive electricity
It is added in the lotion containing soybean grease body, obtains the soybean grease precursor emulsion of excellent stability；Soybean grease body and ALG have
Natural nutrition health-care efficacy, mellow in taste can be made by being applied in salad juice, and oil content is low, full of nutrition, have health
Phenomena such as product of the functions such as health care, and the original appearance of product holding in long term storage are not in layering, during eating
Without rocking, eat more convenient.
To achieve the goals above, a kind of application of sodium alginate in improving natural oil body dispersing characteristic is provided.
Under the conditions of pH is 3.5~4.5, with the grease body with positive electricity by electrostatic interaction, ALG inhales the ALG with negative electrical charge
It is attached to grease body surface face, grease body is wrapped up, makes grease body stable dispersion.
Preferably, the natural oil body is soybean grease body, peanut grease body or sesame grease body.Wherein,
ALG is adsorbed to positively charged soybean grease body surface face by electrostatic interaction with the soybean grease body of positive electricity, increases big
Soya-bean oil fat body surface charge amount, increases the electrostatic and steric repulsion between soybean grease body, reduces the suctions such as Van der Waals force
The effect of drawing improves its aggregation stability.
Preferably, the specific method of the application：Under neutral environment, by the lotion of natural oil body and seaweed
Acid sodium solution is uniformly mixed, then pH is adjusted to 3.5~4.5 to get the natural oil precursor emulsion wrapped up to sodium alginate.
The present invention also provides a kind of application of natural oil precursor emulsion of above-mentioned sodium alginate package in salad juice.
Preferably, the specific method of the application：Under neutral environment, by mass fraction be 30~40% it is big
The lotion and sodium alginate soln of soya-bean oil fat body are uniformly mixed, then pH is adjusted to 3.5~4.5, obtain the big of sodium alginate package
Then the soybean grease precursor emulsion that sodium alginate wraps up is used to prepare salad juice by soya-bean oil fat precursor emulsion as raw material.Wherein, extra large
In the soybean grease precursor emulsion of mosanom ALG packages, the mass fraction of ALG is：When 0.5~1wt%, soybean grease precursor emulsion
Grain size is minimum, and institute is negatively charged to reach saturation, and emulsion dispersibility is good in micro-structure diagram.Being indicated above a small amount of ALG can be bright
The aobvious stability for improving high concentration soybean grease precursor emulsion near isoelectric point.It is used in combination it to replace vegetable oil in traditional salad juice
Ingredient is added in salad juice.Mellow in taste can be made, oil content is low, full of nutrition, the production with functions such as health cares
Phenomena such as product, and the original appearance of product holding in long term storage are not in layering, is not necessarily to rock, eat during edible
It is more convenient.
The present invention also provides a kind of salad juice prepared by the soybean grease precursor emulsion using sodium alginate package, the sand
Soybean grease precursor emulsion, the 20~30wt% for drawing the raw material percentage of juice to be wrapped up by the sodium alginate of 40~60wt%
Vinegar, the white sugar of 1~10wt%, the flavoring agent of 10~20wt%, the spice of 1~2wt%, 1~3wt% it is edible
The food additives of salt and 1~3wt% form.
Further, in the soybean grease precursor emulsion of sodium alginate package, the content of soybean grease body is 30~
The content of 40wt%, sodium alginate are 0.8~1wt%.
Still further, the flavoring agent is selected from mushroom juice, tomato juice and sesame paste；The mushroom juice be mushroom, water and
The extract of malt syrup；
The food additives are sodium glutamate or 5 ＇-the sapidity nucleotide disodiums.
The present invention also provides a kind of preparation methods of above-mentioned salad juice, include the following steps：
1) soybean grease precursor emulsion, vinegar, white sugar, the tune by above-mentioned weight percent than weighing sodium alginate package
Taste agent, spice, edible salt and food additives；
2) vinegar is added in the soybean grease precursor emulsion wrapped up to sodium alginate makes pH to 3.5~4.5, is eventually adding seasoning
Agent, spice, edible salt, food additives, and be uniformly mixed to get to salad juice.
Preferably, the soybean grease precursor emulsion of the sodium alginate package is under neutral environment, by quality point
The lotion and sodium alginate soln for the soybean grease body that number is 30~40% are uniformly mixed, then pH is adjusted to 3.5~4.5 and is obtained；
Wherein, in the soybean grease precursor emulsion of the sodium alginate package, the content of soybean grease body is 30~40wt%, sodium alginate
Content be 0.8~1wt%.
The beneficial effects of the present invention are：
1, ALG is the linear block copolymers for having high density carrying capacity, can be formed around emulsion oil droplets highly charged
The interfacial film of amount, therefore prevent the flocculated generation of oil droplet.
2, in mayonnaise of the invention, ALG has the function of reducing triglycerides and blood glucose in serum cholesterol, blood；It can
The modern diseases such as preventing hypertension, diabetes, obesity；Inhibit strontium, cadmium, the absorption of lead in vivo.ALG is not easy to be inhaled by human body
It receives, does not influence the metabolic balance of human body calcification and phosphorus, be known as " the good food of health long-life ".
3, the soybean grease precursor emulsion that the present invention stablizes ALG replaces the ingredient of vegetable oil in traditional salad juice, is added to
In salad juice, product oil content can be reduced, improves the nutritive value of product, improves the appearance of product, is more convenient edible.
Description of the drawings
Fig. 1 is the SDS-PAGE collection of illustrative plates of soybean grease body；
Fig. 2 is different ALG concentration (0~1wt%) to soybean grease precursor emulsion (1wt%) stability influence figure
In figure, a is the potential diagram of soybean grease precursor emulsion and ALG solution；
B is influence of the different ALG concentration to the lotion potential diagram of soybean grease body；
C is influence of the different ALG concentration to soybean grease precursor emulsion average grain diameter figure
D is influence of the different ALG concentration to soybean grease precursor emulsion micro-structure diagram；
Fig. 3 is shows fluorescent microscopy images, and the continuous phase of lotion is 50mM sodium phosphates, and pH value 4.5, engineer's scale is 50 μm；
In figure, a1It is excited for blue-fluorescence (488nm), the soybean grease precursor emulsion that green fluorescence (538nm) receives (contains
1wt% soybean greases body and 0wt%ALG) fluorescence picture；
b1It is excited for green fluorescence (534nm), the soybean grease precursor emulsion that red fluorescence (572nm) receives is (big containing 1wt%
Soya-bean oil fat body and 0wt%ALG) fluorescence picture；
c1For a1And b1Stacking chart；
a2It is excited for blue-fluorescence (488nm), the soybean grease precursor emulsion that green fluorescence (538nm) receives is (big containing 1wt%
Soya-bean oil fat body and 0.35wt%ALG) fluorescence picture；
b2It is excited for green fluorescence (534nm), the soybean grease precursor emulsion that red fluorescence (572nm) receives is (big containing 1wt%
Soya-bean oil fat body and 0.35wt%ALG) fluorescence picture；
c2For a2And b2Stacking chart；
Fig. 4 wraps up soybean grease precursor emulsion (1wt% soybean grease bodies, 0wt%ALG)/ALG for sodium chloride concentration big
The influence diagram of soya-bean oil fat precursor emulsion (1wt% soybean grease bodies, 0.35wt%ALG) stability；
In figure, a is shadow of the sodium chloride concentration to the soybean grease precursor emulsion potential diagram of soybean grease precursor emulsion/ALG packages
It rings；
B is shadow of the sodium chloride concentration to the soybean grease precursor emulsion average grain diameter figure of soybean grease precursor emulsion/ALG packages
It rings；
C is shadow of the sodium chloride concentration to the soybean grease precursor emulsion micro-structure diagram of soybean grease precursor emulsion/ALG packages
It rings；
D is that sodium chloride concentration analyses the shadow of stability to the soybean grease precursor emulsion breast of soybean grease precursor emulsion/ALG packages
It rings；
Fig. 5 is the soybean that Frozen-thawed cycled wraps up soybean grease precursor emulsion (1wt% soybean grease bodies, 0wt%ALG)/ALG
The influence diagram of grease precursor emulsion (1wt% soybean grease bodies, 0.35wt%ALG) stability；
In figure, a is influence of the Frozen-thawed cycled to the soybean grease precursor emulsion potential diagram of soybean grease precursor emulsion/ALG packages；
B is influence of the Frozen-thawed cycled to the soybean grease precursor emulsion average grain diameter figure of soybean grease precursor emulsion/ALG packages；
C is influence of the Frozen-thawed cycled to the soybean grease precursor emulsion micro-structure diagram of soybean grease precursor emulsion/ALG packages；
D is that Frozen-thawed cycled analyses the influence of stability to the soybean grease precursor emulsion breast of soybean grease precursor emulsion/ALG packages；
Fig. 6 is the micro-structure diagram and grain size distribution that low concentration ALG stablizes different high concentration soybean grease precursor emulsions；
In figure, a is soybean grease precursor emulsion (0.5wt%ALG+10wt% soybean greases body) particle diameter distribution of ALG packages
Figure and micro-structure diagram；
B is soybean grease precursor emulsion (the 0.6wt%ALG+20wt% soybean greases body) grain size distribution and micro- of ALG packages
See structure chart；
C is soybean grease precursor emulsion (the 0.8wt%ALG+30wt% soybean greases body) grain size distribution and micro- of ALG packages
See structure chart；
D is soybean grease precursor emulsion (the 1wt%ALG+40wt% soybean greases body) grain size distribution and microcosmic of ALG packages
Structure chart；
Fig. 7 is the viscosity comparison diagram of the salad juice (i.e. product) and market selling product of the present invention；
Fig. 8 is that appearance compares after salad juice (i.e. product) of the invention is sealed 30 days with market selling product room temperature
Figure；
Fig. 9 is the scatter diagram of salad juice prepared by Examples 1 to 9.
Specific implementation mode
In order to preferably explain the present invention, below in conjunction with the specific embodiment main contents that the present invention is furture elucidated, but
Present disclosure is not limited solely to following embodiment.
The extracting method of the following soybean grease bodies used of one, includes the following steps：
1) soybean and water are immersed in the ratio of solid-liquid ratio 1: 5 (W/V) in distilled water, 18 is placed under the conditions of 4~6 DEG C
~20h；
2) it (includes 50mmol/LTris-HCl, 0.4mol/L sugarcane the soybean after immersion to be placed in the buffer solution of pH7.5
Sugar, 0.5mol/L sodium chloride, soybean and buffer solution solid-liquid ratio are 1: 5, W/V after immersion) in, stir 180s with crushing mixer
Obtain the homogenate of soybean；
3) bean dregs are removed with 3 layers of filter-cloth filtering, filtrate centrifuges 30min under the conditions of 4 DEG C, 10000xg, collects upper layer emulsus
Object；
4) the upper layer milk being collected into is dispersed in above-mentioned buffer solution (1: 5, W/V), in 4 DEG C, 10000xg
Under conditions of centrifuge 30min, collect milk.
5) it is then dispersed in the urea liquid (1: 5, W/V) of 8mol/L, at room temperature magnetic agitation 1h, by urea and emulsus
The mixed solution of substance is scattered in the buffer solution (50mmol/L Tris-HCl) of pH7.5, wherein mixed solution and buffer solution
Volume ratio be 1:3；4 DEG C, 30min is centrifuged under conditions of 10000xg；Obtain upper layer milky substance；
6) obtained upper layer milky substance is dispersed in 50mmol/L, in Tris-HCl buffer solutions (1: 5, W/V),
30min is centrifuged under the conditions of 4 DEG C, 10000xg, is repeated 2 times；The milky substance that will be obtained, as soybean grease body, are positioned over 4
It is spare in DEG C refrigerator.
The following measurement for carrying out soybean grease body chemical compositions respectively of two, and use various concentration ALG wrap up soybean grease
Body, and the stability of soybean grease precursor emulsion after package is characterized.Also product of the present invention and market are sold simultaneously
Other product viscosities and product appearance is compared during storage.Experimental conditions are as follows：
1, the measurement of soybean grease body chemical composition and surface protein analysis：
1.1, content of the test：
The chemical composition of the soybean grease body of said extracted will be measured, and combines lauryl sodium sulfate-poly-
Acrylamide gel electrophoresis (Sodium dodecyl sulfate polyacrylamide gel electrophoresis,
SDS-PAGE) technology analyzes surface protein.
1.2, test method：
The measurement of 1.21 soybean grease body chemical compositions
Soybean grease body chemical composition uses American Association of Analytical Chemists (Association of Official
Analytical Chemists, AOAC) standard method measurement.I.e. moisture, protein content, oil content are determined：
1) it takes appropriate amount of sample to dry 3h at 130 DEG C in baking oven, measures water content；
2) nitrogen content of kjeldahl determination method determination sample is used, then protein content=nitrogen content × 6.25；
3) it is ether to use the fat content of soxhlet type method determination sample, extraction solvent used.
1.22 soybean natural oleosin：Sodium dodecyl sulfate-polyacrylamide gel electrophoresis (Sodium dodecyl
sulfate polyacrylamide gel electrophoresis,SDS-PAGE)
The method of reference literature Food Chemistry 2015,181,179-185 utilizes lauryl sodium sulfate-poly- third
Acrylamide gel electrophoresis measures the protein content of the soybean grease body of extraction.Sample preparation：
1) soybean grease body is scattered in buffer solution A (500mmol/L Tris-HCl, pH 6.8), soybean grease body with it is slow
The material night ratio of fliud flushing A is 1：7 (W/V), magnetic agitation obtain grease dispersion liquid；
2) soybean grease dispersion liquid and SDS buffer solutions (comprising 500mmol/L Tris-HCl, 1mg/mL glycerine,
2.20%SDS (W/V), pH 6.8) isometric mixing, whirlpool 2min at room temperature.Obtained mixed solution by volume 1：0.815
Buffer solution B (comprising 500mmol/L Tris-HCl, 1mg/mL glycerine, pH 6.8) dilution is added；Add electrophoresis sample in equal volume again
Savoring buffer solution, (it is sweet to contain 1% (W/V) SDS, 2% (V/V) mercaptoethanol, 20% (V/V) for 0.125mol/L Tris-HCl buffer solutions
Oil and 0.025% (W/V) bromophenol blue)；5min is boiled before electrophoresis；
3) it is 10 μ L that subnatant loading, applied sample amount are taken after centrifugation (10000g, 10min), and gel electrophoresis is in constant current mode
Lower progress, the electric current 18mA in concentrating glue, into separation gel after increase to 36mA.Gel-colored liquid uses 0.25% Coomassie brilliant blue
(R250) solution.It is 3 that destainer, which uses the acetum of high methanol, methanol/glacial acetic acid/deionized water ratio,:1:6(V/V/V).
Water content, fat content and the protein quality score difference of soybean grease body are measured by above-mentioned method
For (53.63 ± 2.32) %, (29.39 ± 1.04) % (wet basis), (3.02 ± 0.21) % (wet basis).Surface protein analysis knot
Fruit is as shown in Figure 1.From SDS-PAGE spectrum analysis it is recognised that by having obtained the higher soybean of relative purity after Urea treatment
Grease body.
2, ALG and the interaction of soybean grease body are tested
The mass fraction of ALG solution and said extracted that mass fraction is 0~1wt% is 1wt% and positively charged big
Interaction experiment of soya-bean oil fat precursor emulsion under conditions of pH is 4.5, is carried out at the same time stability characterization.Test situation is as follows：
2.1, content of the test
Mass fraction is the preparation of 2wt% soybean grease precursor emulsions and the ALG solution that different quality containing is 0~1wt%
The mass fraction of package is the preparation of 1wt% soybean grease precursor emulsions, and passes through zeta potential, dynamic light scattering granularmetric analysis, optics
The technologies such as micro- and fluorescence microscopy characterize its stability.
2.2, test method
2.2.1 the preparation of the lotion containing soybean grease body
It takes the soybean grease body 2g of said extracted to be scattered in 98g phosphate buffer solutions (50mmol/L, pH 7), carries out
Ultrasonic disperse (power, 20KHz；Amplitude, 40%；Working cycles, 1s；Time, 3min), it obtains containing mass fraction being 2wt%
Soybean grease precursor emulsion.
2.2.2 the average grain diameter of soybean grease precursor emulsion and zeta potential, which measure, uses Mastersizer2000 laser particle analyzers
Measure lotion average grain diameter d43.Lotion slight oscillatory is shaken up before measuring, adds in dispersant dropwise, passes through Hydro 2000MU
Type wet method feeder.Use ultra-pure water as dispersant in experiment, the index of refraction of dispersed phase and continuous phase is 1.08 respectively
With 1.33, the absorptivity of sample is 0.01, revolution speed 2000r/min.Sample to laser index is added when measurement is slightly larger than 10%,
Each sample horizontal survey three times, is averaged.The average grain diameter of lotion is indicated with d [3,2] and d [4,3], respectively represents surface
Area weighted value and volumetrically weighted average.It is calculated according to following formula：
Wherein, niIt is a diameter of diDrop quantity.For d [3,2] to sample small particles there are sensitive, d [4,3] is right
The presence of bulky grain is sensitive in sample.
The electrification situation of system can be characterized with zeta potential, and when applying electric field, electrophoretic migration occurs for charged particle, passes through ζ
Sizer Nano-ZS type nanometer laser granularities and potentiometric analyzer (scattering measuring angle is 173 °, laser wavelength 633nm,
He/Ne gas lasers power 4mW) measure lotion zeta potential.Timed samples are surveyed to need to be diluted to oil content to be about 0.005%,
Temperature when measurement is 25 DEG C, and each sample parallel determination three times, is averaged.
2.2.3 soybean grease precursor emulsion microscopic appearance characterizes
Emulsion particle microscopic appearance is observed using BT-1600 image granularity analyzers, amplification factor is 10 times.The system by
The part such as light microscope (Nikon YS100), digital CCD camera (HV2001UC), image processing and analysis software forms.
2.2.4 the preparation of the soybean grease precursor emulsion of various concentration ALG (0~1wt%) packages
2gALG powder is dissolved in 198g phosphate buffers in (50mmol/L, pH 7), is positioned on roller bearing fully mixed
It closes for 24 hours, is allowed to be completely dissolved.Phosphate buffer containing the lotion different proportion that mass fraction is 2wt% and ALG is molten
Liquid dilutes, and prepares the lotion (0~1wt%) of identical soybean grease bulk concentration (1wt%) and different ALG concentration.The item for being 7 in pH
Magnetic agitation 2h under part is uniformly mixed, then pH is adjusted to 4.5 with the hydrochloric acid of 1mol/L and sodium hydroxide, then the sample that will adjust pH
Product are placed and stir 30min on magnetic stirring apparatus.Room temperature for 24 hours after with the aforedescribed process to average grain diameter d43With zeta potential and
Microstructure is characterized.
When pH is 3~8, ALG solution is all negatively charged, and the current potential of the lotion containing soybean grease body increases from -45.3mV
To 31.5mV, the isoelectric point of soybean grease body is 5.1 (shown in Fig. 2 a).The lotion of soybean grease body near isoelectric point height not
Stablize, easily aggregation (flocculation and polymerization).PH be 4.5 when, soybean grease precursor emulsion it is positively charged be+5.74, due to carried charge compared with
Low, electrostatic repulsion forces are smaller between soybean grease body, are at highly unstable state, and electronegative ALG can pass through at this time
Electrostatic interaction is adsorbed to soybean grease body surface face, increases the electrostatic repulsion forces between soybean grease body, to improve soybean
The stability of grease precursor emulsion.Therefore choice experiment pH is 4.5.
With the addition of ALG, the soybean grease bulk potential positively charged in pH 4.5 reduces originally, and negatively charged.With
The increase of ALG concentration, soybean grease body institute is negatively charged more and more, and in a concentration of 0.35wt% of ALG, current potential tends towards stability
(shown in Fig. 2 a).These measurement results show anion ALG Molecular Adsorptions to the surface of positively charged soybean grease body, and big
Soya-bean oil fat body surface face institute is electrically charged to be finally reached saturation.
Such as Fig. 2 c, shown in d, the average grain diameter and micro-structure diagram of soybean grease precursor emulsion show when pH is 4.5, not
ALG is added, soybean grease precursor emulsion is to be in coherent condition, highly unstable.This clustering phenomena is because pH at this time connects
The isoelectric point of nearly soybean grease body, the zeta potential absolute value of soybean grease body is smaller, and the electrostatic repulsion forces between them are not enough to gram
Various attractive interactions (for example, Van der Waals force and hydrophobic effect) are taken, i.e., between the soybean grease body not wrapped up
Space static electricity repulsive force be not enough to prevent their aggregation.When the concentration of ALG is in 0wt%~0.25wt%, soybean grease
The average grain diameter of precursor emulsion is reduced, but can be seen that there is also a degree of aggregations from micro-structure diagram.This type
Aggregation be because when ALG less than saturation package concentration when, the zeta potential of soybean grease body is relatively low, quiet between them
Electric repulsion is weaker, and by anion ALG molecules bridge joint flocculation occurs for positively charged soybean grease body, links together.
When ALG concentration is in 0.25wt%~0.35wt%, the average grain diameter of soybean grease precursor emulsion strongly reduces, from micro-structure diagram
Also obtain identical as a result, emulsion dispersibility is preferable, clustering phenomena unobvious.This is because ALG molecules are wrapped in soybean grease
Body surface face increases electrostatic and steric repulsion between soybean grease body, and reduces Van der Waals force, to increase theirs
Dispersibility and stability.When the concentration of ALG is more than 0.35wt%, average grain diameter is gradually increased with the increase of ALG concentration,
It can also be seen that slowly will appear larger aggregation block from micro-structure diagram.This is because in ALG concentration supersaturation, meeting
It is present in continuous phase and vacancy flocculation phenomenon occurs.The above result shows that in a concentration of 0.35wt% of ALG, the soybean of 1wt%
Grease precursor emulsion is relatively more stable.
3, distributions of the ALG in soybean grease precursor emulsion
3.1, content of the test
By Olympus fluorescence microscope (model IX83) soybean grease body is wrapped up to scan observation optimal concentration ALG
When, the distribution in lotion.Oil phase is dyed using Nile red, and the colouring method of ALG is with reference to Biotechnology and
The method of bioengineering 2003,82,386-394.It is dyed using isothiocyanate rhodamine B (RBITC).Laser is
Adjusted under blue/green fluorescence mode, generate two excitation/emission wavelength, 488/538nm for Nile red and for
RBITC is respectively 543/572nm.
3.2, test method
ALG powder dissolves in deionized water, prepares the ALG solution of 2wt%.It places and is sufficiently mixed on roller bearing for 24 hours, used
PH is adjusted to 8 by the NaOH of 1mol/L.0.1% RBITC is dissolved in dimethyl sulfoxide (DMSO).ALG solution is mixed with RBITC solution,
Magnetic agitation (40 DEG C, 1h).Backward mixed solution in NH is added4Cl makes reaction stop.Mixed solution deionized water is saturating
Analyse (bag filter：MW8000-10,000), replaced once, until deionized water is colourless per 12h.It is freeze-dried spare.
2wt% greases precursor emulsion is mixed with the Nile red solution of 0.1wt% (is added 20 μ L's in every milliliter of 2wt% grease precursor emulsions
The Nile red solution of 0.1wt%), magnetic stirrer over night.Dyeing course pays attention to being protected from light.Soybean is prepared respectively according to above-mentioned method
The soybean grease precursor emulsion of grease precursor emulsion and ALG packages, carries out fluorescence experiments.All fluorescence photos are clapped with 40 × object lens
It takes the photograph.Such as Fig. 3 a1,3b1It is shown, the grease precursor emulsion micro-structure diagram respectively under the green light of Nile red label and blue light excitation, figure
3c1For Fig. 3 a1,3b1Superposition.By after superposition it can be seen that the soybean grease body after label in lotion sends out yellow fluorescence.
Such as Fig. 3 a2,3b2Shown, the respectively ALG of the soybean grease body of Nile red label and RBITC labels is in green light and indigo plant
The grease precursor emulsion micro-structure diagram of 0.35wt%ALG packages under light excitation, Fig. 3 c2For Fig. 3 a2,3b2Superposition.By folded
It can be seen that, the soybean grease precursor emulsion kernel of ALG packages sends out yellow fluorescence after adding, and is soybean grease body；The rubescent color of outer layer is glimmering
Light, for the ALG of RBITC labels.It further demonstrates ALG and soybean grease body surface face is adsorbed to by electrostatic interaction, increase
Electrostatic repulsion between soybean grease body, to improving the stability of soybean grease precursor emulsion.
In conclusion anion polysaccharide ALG is adsorbed to soybean grease body surface when pH is 4.5 by electrostatic interaction
Soybean grease body is wrapped up in face, increases the electrostatic repulsion between soybean grease body, stablizes soybean grease precursor emulsion, also,
It is most stable in a concentration of 0.35wt% of ALG.
4, influence of the sodium chloride concentration to the soybean grease precursor emulsion stability of soybean grease precursor emulsion/ALG packages
4.1, experiment content
Under conditions of pH4, the soybean grease of different sodium chloride concentrations (0,10,25,50,100,250mmol/L) is prepared
Precursor emulsion (1wt% soybean grease bodies, 0wt%ALG) and ALG package soybean grease precursor emulsion (1wt% grease bodies,
0.35wt%ALG).And by zeta potential, dynamic light scattering granularmetric analysis, the technologies such as light microscope are to its stability progress table
Sign.
4.2, experiment content
By 2.2.4 the methods, soybean grease precursor emulsion, uniformly mixing ALG solution and soybean grease precursor emulsion are prepared.With
Phosphate buffer (50mmol/L, pH 7) and sodium chloride solution (1mol/L sodium chloride, 50mmol/L phosphate buffers, pH
7) dilute, with 1mol/L HCl or 1mol/L NaOH tune pH to 4, obtain different sodium chloride concentrations (0,10,25,50,100,
The soybean grease precursor emulsion of soybean grease precursor emulsion (1wt% soybean grease bodies, 0wt%ALG) and ALG packages 250mmol/L)
(1wt% grease bodies, 0.35wt%ALG).Room temperature uses the method for 2.2.2 to average grain diameter d afterwards for 24 hours43With ζ-potential and micro-
Structure is seen to be characterized.Room temperature observes breast analysis stability after 7 days.
As shown in fig. 4 a, the absolute value of the zeta potential of soybean grease precursor emulsion declines as the increase of sodium chloride concentration is presented
12.78mV when trend by sodium chloride concentration is 0mmol/L drops to the left sides 6.93mV when sodium chloride concentration is 250mmol/L
It is right.This is because the electrostatic screen effect of Na+ ions, to make the electrically charged amount of emulsion droplet surface institute reduce.The soybean oil of ALG claddings
- 42mV when the zeta potential of fat precursor emulsion by sodium chloride concentration is 0mmol/L drop to when sodium chloride concentration is 250mmol/L-
40mV or so, since the charge compensation of the raising polysaccharide layers with ionic strength acts on, ALG is wrapped up under different sodium chloride concentrations
The absolute value bigger of soybean grease precursor emulsion current potential shows that the addition of ALG improves the electrostatic repulsion between soybean oil body emulsion droplet.
Such as Fig. 4 b, shown in Fig. 4 c, Fig. 4 d, the soybean grease precursor emulsion average grain diameter of ALG is not wrapped up with sodium chloride concentration
Increase increase tendency is presented, assemble in micro-structure diagram also increasing, and after placing 7 days, breast analysis phenomenon is apparent.This can
Can be due to the increase with sodium chloride concentration, the electrically charged amount of soybean grease body surface face institute is fewer, oily in soybean grease precursor emulsion
Electrostatic repulsion between drop is also smaller, and to which clustering phenomena between emulsion droplet and emulsion droplet have occurred, it is existing and average to cause breast precipitation
The increase of grain size.This illustrates that aggregation occurs and causes big between the presence of a small amount of sodium chloride will make soybean grease precursor emulsion oil droplet
Soya-bean oil fat precursor emulsion is unstable.And ALG package soybean grease precursor emulsion average grain diameter be held essentially constant, micro-structure diagram with
Particle size results are consistent, breast analysis phenomenon unobvious after placing 7 days.This is because the presence of charged polysaccharide ALG, different sodium chloride concentrations
Lower soybean grease precursor emulsion institute is electrically charged more, and the electrostatic repulsion forces between grease body are sufficiently large, prevent aggregation and the breast of emulsion droplet
Analysis layering.
As described above, the soybean grease precursor emulsion that the ratio of ALG packages does not wrap up is more stable under different sodium chloride concentrations, carry
The high stability of soybean grease precursor emulsion.
5, influence of the Frozen-thawed cycled to the soybean grease precursor emulsion stability of soybean grease precursor emulsion/ALG packages
Because of food processing, in storage and application process, it is usually subjected to the process of some Frozen-thawed cycleds, for example, freezing sugar
Fruit, baste or beverage.
5.1, experiment content
Under conditions of pH4, prepare soybean grease precursor emulsion (1wt% soybean grease bodies, 0wt%ALG) and ALG package
Soybean grease precursor emulsion (1wt% grease bodies, 0.35wt%ALG).It is repeated 3 times Frozen-thawed cycled, and passes through ζ after each cycle
Current potential, dynamic light scattering granularmetric analysis, the technologies such as light microscope characterize its stability.
5.2, experimental method
By 2.2.4 the methods, under conditions of pH4, prepare soybean grease precursor emulsion (1wt% soybean grease bodies,
0wt%ALG) the soybean grease precursor emulsion (1wt% grease bodies, 0.35wt%ALG) wrapped up with ALG.Respectively by above-mentioned preparation
Various soybean oil precursor emulsion 10g are transferred in the white lid bottle of sealing, and 22h is freezed in -20 DEG C of refrigerators, then 40 DEG C of heating 2h.
Above-mentioned Frozen-thawed cycled is repeated 3 times, and uses the method for 2.2.2 to average grain diameter d after recycling each time43With zeta potential and microcosmic
Structure is characterized.Breast analysis stability is observed simultaneously.
As shown in Figure 5 a, by Frozen-thawed cycled three times to the soybean oil for soybean grease precursor emulsion and the ALG package not wrapped up
The current potential of fat precursor emulsion does not influence.The soybean grease precursor emulsion current potential not wrapped up is from (12 ± 1) mV, the soybean of ALG packages
The current potential of grease precursor emulsion is-(43 ± 2) mV.
Such as Fig. 5 b, 5c, shown in 5d, after Frozen-thawed cycled, the soybean grease precursor emulsion average grain diameter that do not wrap up obviously increases
Greatly, microstructure is consistent therewith, has big aggregation block to occur, and breast analysis phenomenon is apparent.And the soybean grease precursor emulsion of ALG packages is flat
Equal grain size is increased slightly, and increasing with cycle-index is found out in micro-structure diagram, smaller aggregation block only occurs, while breast analysis is existing
As unobvious.These results illustrate that ALG is wrapped in soybean grease body, and soybean grease body is protected during Frozen-thawed cycled, is carried
The high stability of soybean grease precursor emulsion.
6, application of the ALG stable high concentrations soybean grease body in salad juice
In actual food product process, the vegetable oil of high concentration is often added.For properer practical application and
Economic cost benefit, carried out low concentration ALG (0.2~1wt%) to high concentration soybean grease precursor emulsion (10,20,30,
40wt%) the exploration of the influence of stability is carried out at the same time stability characterization.Test situation is as follows：
6.1, content of the test
(10,20,30,40wt%) soybean of the preparation of grease precursor emulsion and various concentration ALG (0.2~1wt%) packages
The preparation of natural oil precursor emulsion, and by zeta potential, dynamic light scattering granularmetric analysis, the technologies such as light microscope stablize it
Property is characterized.
6.2, test method
6.2.1 the preparation of soybean grease precursor emulsion
The soybean grease body 50g of said extracted is taken to be scattered in 50g phosphate buffer solutions (50mmol/L, pH 7.0),
Carry out ultrasonic disperse (power, 20KHz；Amplitude, 40%；Working cycles, 1s；Time, 3min), obtain the soybean grease of 50wt%
Precursor emulsion.
6.2.2 the preparation of the soybean grease precursor emulsion of various concentration ALG (0.2~1wt%) packages
5gALG powder is dissolved in 98g phosphate buffers in (50mmol/L, pH 7), is positioned on roller bearing fully mixed
It closes for 24 hours, is allowed to be completely dissolved.By the phosphate buffer and ALG solution of the soybean grease precursor emulsion different proportion of 50wt%
Dilution, prepares the ALG packets of identical soybean grease bulk concentration (10,20,30,40wt%) and different ALG concentration (0.2~1wt%)
The soybean grease precursor emulsion wrapped up in.Magnetic agitation 2h under conditions of pH is 7 is uniformly mixed, then with the hydrochloric acid and hydrogen-oxygen of 1mol/L
Change sodium and pH is adjusted to 4.5, then the sample for having adjusted pH is placed and stirs 30min on magnetic stirring apparatus.Room temperature is for 24 hours afterwards with above-mentioned
Method average grain diameter and particle diameter distribution and zeta potential and microstructure are characterized.
Influences of the 1. difference low concentration ALG of table to high concentration soybean grease precursor emulsion stability.
Note "+" is stablized；"-" unstable
When pH is 4.5, by measuring the particle diameter distribution of the soybean grease precursor emulsion of ALG packages and observing its microcosmic knot
Structure, it can be deduced that the results are shown in Table 1 for stability influences of the ALG of various concentration to different high concentration soybean grease precursor emulsions.
The soybean grease precursor emulsion for stablizing (10,20,30,40) wt% needs minimum ALG concentration respectively (0.5,0.6,0.8,1)
Wt% (shown in table 1).At this point, the particle diameter distribution of soybean grease precursor emulsion is smaller, (Fig. 6 institutes well dispersed in micro-structure diagram
Show).
Also explore on this basis pH be 4.5 when, shadows of the ALG to the soybean grease precursor emulsion stability of higher concentration
It rings.Emulsion concentration is excessively high at this time now, after ALG is added, can not be uniformly mixed.
Three, the salad juice for preparing of the present invention is sold with market other product viscosities and during storage outside product
Sight is compared.Test situation is as follows：
1, experiment content
The preparation of the salad juice of the present invention measures the mound for the different taste that salad juice prepared by the present invention is sold with market
Than the viscosity of salad juice, and product appearance changes during storage for observation.
2, experimental method
It is prepared by the salad juice of 2.1 present invention
First soybean grease precursor emulsion is uniformly mixed with ALG solution under neutral environment (10wt% soybean grease bodies,
0.5wt%ALG；20wt% soybean grease bodies, 0.6wt%ALG；30wt% soybean grease bodies, 0.8wt%ALG；40wt% soybean
Grease body, 1wt%ALG), vinegar is added thereto makes pH to 3.5~4.5, is eventually adding salt, food additives and spice
Equal flavouring colour-regulatings are simultaneously uniformly mixed.
2.2 viscosity measurement
Viscosity is measured by Haake rotational rheometer, and rotor is tablet, and shear rate is 0.01~5001/s, and temperature control exists
25.0±0.5℃。
3.3 salad juice appearances are observed
Other products of the salad juice of the present invention and market sale are sealed into white lid bottle, in 25.0 ± 0.5 DEG C
Lower storage 30 days, observation product appearance variation.
As shown in fig. 7, viscosity of the mound for the different taste that the viscosity of salad juice of the present invention is sold with market than salad juice
Difference is little, consistent with the trend of shear rate change.But due to being produced when soybean grease bulk concentration is 10wt% and 20wt%
Product oil content is too low, and too low oil content can influence mouthfeel at this time, thus for health, mouthfeel, economic cost for, select ALG
A concentration of 30wt%~40wt% of soybean grease body in the soybean grease precursor emulsion of package.
As shown in figure 8, after the storage of sealed thermostat (25.0 ± 0.5 DEG C) 30 days, product of the invention does not occur point
Phenomena such as layer.
In conclusion a small amount of ALG can significantly improve stability of the high concentration soybean grease precursor emulsion near isoelectric point.
It is used in combination it to replace the ingredient of vegetable oil in traditional salad juice, is added in salad juice.Mellow in taste can be made, oil content is low, battalion
Abundant, the product with functions such as health cares is supported, and product keeps original appearance in long term storage, is not in layering etc.
Phenomenon is not necessarily to rock during edible, eats more convenient.
Embodiment 1
The preparation of the peanut grease precursor emulsion of ALG packages：
ALG solution is added into peanut grease precursor emulsion, is uniformly mixed under neutral environment, pH is then adjusted to 3.5~
4.5 to get the peanut grease precursor emulsion wrapped up to ALG；The peanut grease precursor emulsion favorable dispersibility of ALG packages.
Embodiment 2
The preparation of the sesame grease precursor emulsion of ALG packages：
ALG solution is added into sesame grease precursor emulsion, is uniformly mixed under neutral environment, pH is then adjusted to 3.5~
4.5 to get the sesame grease precursor emulsion wrapped up to ALG；The sesame grease precursor emulsion favorable dispersibility of ALG packages.
Embodiment 3
The preparation of the soybean grease precursor emulsion of ALG packages：
5wt%ALG is added into 10wt% soybean grease precursor emulsions, is uniformly mixed under neutral environment, then by pH tune
To 3.5~4.5 to get the soybean grease precursor emulsion 1 wrapped up to ALG.1 favorable dispersibility of soybean grease precursor emulsion of ALG packages
(as shown in Figure 6 a).
Example example 4
The preparation of the soybean grease precursor emulsion of ALG packages：
6wt%ALG is added into 20wt% soybean grease precursor emulsions, is uniformly mixed under neutral environment, then by pH tune
To 3.5~4.5 to get the soybean grease precursor emulsion 2 wrapped up to ALG.2 favorable dispersibility of soybean grease precursor emulsion of ALG packages
(as shown in Figure 6 b).
Embodiment 5
The preparation of salad juice 1：
1) ALG is added into soybean grease precursor emulsion, is uniformly mixed under neutral environment, pH is then adjusted to 3.5~
4.5 to get the soybean grease precursor emulsion wrapped up to ALG；Wherein, in the soybean grease precursor emulsion of the ALG packages, soybean grease
The content of body is 30wt%, and the content of ALG is 0.8wt%.
2) weight percent is than weighing the edible of soybean grease precursor emulsion, 25wt% that meter is wrapped up by the ALG of 40wt%
The food addition of vinegar, the white sugar of 10wt%, the mushroom juice of 20wt%, the spice of 1wt%, the edible salt of 2wt% and 2wt%
Agent；
3) vinegar is added in the soybean grease precursor emulsion wrapped up to ALG makes pH to 3.8, is eventually adding flavoring agent, spice, food
With salt, food additives, and it is uniformly mixed to get to salad juice 1.
Embodiment 6
The preparation of salad juice 2：
1) ALG is added into soybean grease precursor emulsion, is uniformly mixed under neutral environment, pH is then adjusted to 3.5~
4.5 to get the soybean grease precursor emulsion wrapped up to ALG；Wherein, in the soybean grease precursor emulsion of the ALG packages, soybean grease
The content of body is 35wt%, and the content of ALG is 0.9wt%.
2) weight percent is than weighing the edible of soybean grease precursor emulsion, 25wt% that meter is wrapped up by the ALG of 40wt%
The food addition of vinegar, the white sugar of 10wt%, the tomato juice of 20wt%, the spice of 1wt%, the edible salt of 2wt% and 2wt%
Agent；
3) vinegar is added in the soybean grease precursor emulsion wrapped up to ALG makes pH to 3.8, is eventually adding flavoring agent, spice, food
With salt, food additives, and it is uniformly mixed to get to salad juice 2.
Embodiment 7
The preparation of salad juice 3：
1) ALG is added into soybean grease precursor emulsion, is uniformly mixed under neutral environment, pH is then adjusted to 3.5~
4.5 to get the soybean grease precursor emulsion wrapped up to ALG；Wherein, in the soybean grease precursor emulsion of the ALG packages, soybean grease
The content of body is 40wt%, and the content of ALG is 1wt%.
2) weight percent is than weighing the edible of soybean grease precursor emulsion, 25wt% that meter is wrapped up by the ALG of 40wt%
The food addition of vinegar, the white sugar of 10wt%, the tomato juice of 20wt%, the spice of 1wt%, the edible salt of 2wt% and 2wt%
Agent；
3) vinegar is added in the soybean grease precursor emulsion wrapped up to ALG makes pH to 3.8, is eventually adding flavoring agent, spice, food
With salt, food additives, and it is uniformly mixed to get to salad juice 3.
Embodiment 8
The preparation of salad juice 4：
1) ALG is added into soybean grease precursor emulsion, is uniformly mixed under neutral environment, pH is then adjusted to 3.5~
4.5 to get the soybean grease precursor emulsion wrapped up to ALG；Wherein, in the soybean grease precursor emulsion of the ALG packages, soybean grease
The content of body is 30wt%, and the content of ALG is 0.8wt%.
2) weight percent is than weighing the edible of soybean grease precursor emulsion, 20wt% that meter is wrapped up by the ALG of 50wt%
The food addition of vinegar, the white sugar of 10wt%, the sesame paste of 15wt%, the spice of 1wt%, the edible salt of 2wt% and 2wt%
Agent；
3) vinegar is added in the soybean grease precursor emulsion wrapped up to ALG makes pH to 4.0, is eventually adding flavoring agent, spice, food
With salt, food additives, and it is uniformly mixed to get to salad juice 4.
Embodiment 9
The preparation of salad juice 5：
1) ALG is added into soybean grease precursor emulsion, is uniformly mixed under neutral environment, pH is then adjusted to 3.5~
4.5 to get the soybean grease precursor emulsion wrapped up to ALG；Wherein, in the soybean grease precursor emulsion of the ALG packages, soybean grease
The content of body is 35wt%, and the content of ALG is 0.9wt%.
2) weight percent is than weighing the edible of soybean grease precursor emulsion, 20wt% that meter is wrapped up by the ALG of 50wt%
The food addition of vinegar, the white sugar of 10wt%, the sesame paste of 15wt%, the spice of 1wt%, the edible salt of 2wt% and 2wt%
Agent；
3) vinegar is added in the soybean grease precursor emulsion wrapped up to ALG makes pH to 4.0, is eventually adding flavoring agent, spice, food
With salt, food additives, and it is uniformly mixed to get to salad juice 5.
Embodiment 10
The preparation of salad juice 6：
1) ALG is added into soybean grease precursor emulsion, is uniformly mixed under neutral environment, pH is then adjusted to 3.5~
4.5 to get the soybean grease precursor emulsion wrapped up to ALG；Wherein, in the soybean grease precursor emulsion of the ALG packages, soybean grease
The content of body is 40wt%, and the content of ALG is 1wt%.
2) weight percent is than weighing the edible of soybean grease precursor emulsion, 20wt% that meter is wrapped up by the ALG of 50wt%
The food addition of vinegar, the white sugar of 10wt%, the tomato juice of 15wt%, the spice of 1wt%, the edible salt of 2wt% and 2wt%
Agent；
3) vinegar is added in the soybean grease precursor emulsion wrapped up to ALG makes pH to 4.0, is eventually adding flavoring agent, spice, food
With salt, food additives, and it is uniformly mixed to get to salad juice 6.
Embodiment 11
The preparation of salad juice 7：
1) ALG is added into soybean grease precursor emulsion, is uniformly mixed under neutral environment, pH is then adjusted to 3.5~
4.5 to get the soybean grease precursor emulsion wrapped up to ALG；Wherein, in the soybean grease precursor emulsion of the ALG packages, soybean grease
The content of body is 30wt%, and the content of ALG is 0.8wt%.
2) weight percent is than weighing the edible of soybean grease precursor emulsion, 20wt% that meter is wrapped up by the ALG of 60wt%
The food addition of vinegar, the white sugar of 5wt%, the tomato juice of 10wt%, the spice of 1wt%, the edible salt of 2wt% and 2wt%
Agent；
3) vinegar is added in the soybean grease precursor emulsion wrapped up to ALG makes pH to 4.3, is eventually adding flavoring agent, spice, food
With salt, food additives, and it is uniformly mixed to get to salad juice 7.
Embodiment 12
The preparation of salad juice 8：
1) ALG is added into soybean grease precursor emulsion, is uniformly mixed under neutral environment, pH is then adjusted to 3.5~
4.5 to get the soybean grease precursor emulsion wrapped up to ALG；Wherein, in the soybean grease precursor emulsion of the ALG packages, soybean grease
The content of body is 35wt%, and the content of ALG is 0.9wt%.
2) weight percent is than weighing the edible of soybean grease precursor emulsion, 20wt% that meter is wrapped up by the ALG of 60wt%
The food addition of vinegar, the white sugar of 5wt%, the tomato juice of 10wt%, the spice of 1wt%, the edible salt of 2wt% and 2wt%
Agent；
3) vinegar is added in the soybean grease precursor emulsion wrapped up to ALG makes pH to 4.3, is eventually adding flavoring agent, spice, food
With salt, food additives, and it is uniformly mixed to get to salad juice 8.
Embodiment 13
The preparation of salad juice 9：
1) ALG is added into soybean grease precursor emulsion, is uniformly mixed under neutral environment, pH is then adjusted to 3.5~
4.5 to get the soybean grease precursor emulsion wrapped up to ALG；Wherein, in the soybean grease precursor emulsion of the ALG packages, soybean grease
The content of body is 40wt%, and the content of ALG is 1wt%.
2) weight percent is than weighing the edible of soybean grease precursor emulsion, 20wt% that meter is wrapped up by the ALG of 60wt%
The food addition of vinegar, the white sugar of 5wt%, the mushroom juice of 10wt%, the spice of 1wt%, the edible salt of 2wt% and 2wt%
Agent；
3) vinegar is added in the soybean grease precursor emulsion wrapped up to ALG makes pH to 4.3, is eventually adding flavoring agent, spice, food
With salt, food additives, and it is uniformly mixed to get to salad juice 9.
9 kinds of salad juice favorable dispersibilities in embodiment 5~13 as shown in Figure 9 exist without block is significantly built up；ALG packages
Soybean grease precursor emulsion is added to instead of edible oil in salad juice so that above-mentioned 9 kinds of salad juice heat is low, full of nutrition, easily stirs
It mixes, it is convenient.Flavoring agent, spice, food additives, edible salt, sugar, vinegar etc., which is added, makes above-mentioned 9 planting sand simultaneously
It draws juice to eat fresh and tender tasty and refreshing, solves greasy appetizing, good appearance.
Other unspecified parts are the prior art.Although above-described embodiment is made that the present invention and retouches in detail
State, but it is only a part of the embodiment of the present invention, rather than whole embodiments, people can also according to the present embodiment without
Other embodiment is obtained under the premise of creativeness, these embodiments belong to the scope of the present invention.
Claims (10)
1. a kind of application of sodium alginate in improving natural oil body dispersing characteristic.
2. application according to claim 1, it is characterised in that：The natural oil body is soybean grease body, peanut grease
Body or sesame grease body.
3. application according to claim 1 or 2, it is characterised in that：The specific method of the application：Under neutral environment,
The lotion of natural oil body and sodium alginate soln are uniformly mixed, then pH is adjusted to 3.5~4.5 to get to sodium alginate packet
The natural oil precursor emulsion wrapped up in.
4. application of the natural oil precursor emulsion that sodium alginate described in a kind of claim 3 wraps up in salad juice.
5. application according to claim 4, it is characterised in that：The specific method of the application：Under neutral environment, by matter
The lotion and sodium alginate soln for measuring the soybean grease body that score is 30~40% are uniformly mixed, then pH is adjusted to 3.5~4.5,
The soybean grease precursor emulsion of sodium alginate package is obtained, then uses the soybean grease precursor emulsion of sodium alginate package as raw material
In preparing salad juice.
6. a kind of salad juice, it is characterised in that：The raw material weight percent of the salad juice is than counting the sea by 40~60wt%
Soybean grease precursor emulsion, the vinegar of 20~30wt%, the white sugar of 1~10wt%, the 10~20wt% of mosanom package
The food additives composition of flavoring agent, the spice of 1~2wt%, the edible salt of 1~3wt% and 1~3wt%.
7. salad juice according to claim 6, it is characterised in that：In the soybean grease precursor emulsion of the sodium alginate package,
The content of soybean grease body is 30~40wt%, and the content of sodium alginate is 0.8~1wt%.
8. salad juice described according to claim 6 or 7, it is characterised in that：The flavoring agent is selected from mushroom juice, tomato juice and sesame
Sauce；The mushroom juice is the extract of mushroom, water and malt syrup；
The food additives are sodium glutamate or 5 ＇-the sapidity nucleotide disodiums.
9. the production method of salad juice described in a kind of claim 6, it is characterised in that：Include the following steps：
1) by above-mentioned weight percent than weighing the soybean grease precursor emulsion, vinegar, white sugar, seasoning that sodium alginate wraps up
Agent, spice, edible salt and food additives；
2) vinegar is added in the soybean grease precursor emulsion wrapped up to sodium alginate makes pH to 3.5~4.5, is eventually adding flavoring agent, perfume (or spice)
Pungent material, edible salt, food additives, and be uniformly mixed to get to salad juice.
10. the preparation method of salad juice according to claim 9, it is characterised in that：The soybean oil of the sodium alginate package
Fat precursor emulsion be under neutral environment, by mass fraction be 30~40% soybean grease body lotion and sodium alginate soln mix
It closes uniformly, then pH is adjusted to 3.5~4.5 and is obtained；Wherein, in the soybean grease precursor emulsion of the sodium alginate package, soybean oil
The content of fat body is 30~40wt%, and the content of sodium alginate is 0.8~1wt%.
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